Bean There? The Coffee Bean ©

Africa Coffee Ethiopia Djimah
Per Pound *Wholesale Retail
*$8.00 $10.00

Ethiopian coffees are distinctive; magnificent- wine like, fruit under-tones, acidy with a "wild" exotic taste. We select Djimah coffees, which

are thick-bodied and highly acidic with earthy wild gamey flavors and a singular taste that is defined by your roasting specifications.

* Location: Kaffa; South Western Ethiopia.
* Altitude: 1500-1800 meters.
* Quality: Exclusively Arabica, Unwashed Grade 5 Usual Good Quality, fair to light acidity, good heavy body, strong original flavor.
* More information about green beans: ripe cherries are hand picked one by one,
preparation; sun-drying, machine-cleaning, hand-picking, electronic sorting.

Ethiopia Long Berry Harrar
*$8.00 $13.00

One of the world's most prized coffee, Harrar has a medium to light acidity. Full body with typical mocha flavor with a winey aftertaste, of

the two varieties,
*short-berry and long-berry, the latter is considered the most desirable. All Harrar is dry processed and the beans are slightly yellowish green.
*altitude of origin: 5000 - 7000 ft.

Fill Your Cup! Bean there!

The Coffee Bean © Cake

Ingredients:

* 1 cup scalded very fresh milk
* 4 egg yolks
* 3 whole eggs
* 2/3 cup (salted or un-salted)butter
* ½ cup quality sugar
* 2 yeast cakes or packages
* ½ teaspoon extract lemon and/or
* 2 crushed cardamon seeds
* 4 2/3 cups flour

Instructions:

To prepare this Brioche Coffee Cake Recipe, first cool the scalded milk milk; when lukewarm, add yeast, and when

they are dissolved add remaining ingredients, and beat thoroughly with hand ten minutes; let rise six hours.

Keep in ice-box over night; in morning turn on floured board, roll in long rectangular piece one-fourth inch

thick; spread with softened butter, fold from sides toward centre to make three layers. Cut off pieces three-fourths inch wide; cover and let rise.

Take each piece separately in hands and twist in opposite directions, coiling ends together at top of cake.

Let rise in pans and bake twenty minutes in a moderate oven; cool and brush top with confectioners' sugar,

moistened with boiling water to glaze, and flavored with vanilla.

Bean There? The Coffee Bean ©

The different types of

Reishi

In ancient times, only wild Reishi was available. Reishi was classified by color into 6 types:
Red, Green, White, Black, Yellow and Purple.

In 1972, researchers at Kyoto University in Japan successfully cultivated Reishi in the laboratory. From a

single species, Ganoderma Lucidum (Red Reishi), all six colors could be grown by varying the temperature, humidity, carbon dioxide content, and the

available nutrients. The six types of Reishi are thus shown to be one species.

Red, Green, White, Black, Yellow and Purple.

Wild Reishi is extremely rare. Only one or two

mushrooms can be found on a hill. Due to damage by insects and weather, the quality of wild Reishi is unpredictable. Only the fruit body can be

harvested, when the active ingredients have already decreased. The dried mushrooms may not have the potency of the fresh mushroom.

When buying wild Reishi, expertise is required in order not to confuse Reishi with the

hundreds of other mushrooms (some of which are poisonous). After it matures, the fruit body is hardened by fibers which make it more difficult to

extract and digest the active ingredients. The spores are of microscopic dimensions, similar to the size of bacteria. They are protected by two layers

of hardened cell walls. These cell walls trap the active ingredients inside and are indigestible.

Although wild Reishi fruit body and the spores are all effective products, our

ancestors had to use a large quantity of Reishi to get a little benefit. As it was impossible to cultivate, this rare mushroom was available only to

emperors.

Modern bio-engineering technology has made Reishi available to the general public in

large quantities. The quality can be carefully controlled by providing the best conditions and sufficient nutrients. The largest amount of active

ingredients exists in the mycelium, and that the mycelium is more digestible. The extraction process can be timed at the precise stage when the

mycelium contains the largest amount of active ingredients. Fresh mycelium is available, and there is no chance for mistaken identity.

Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005
_____________________________

Green Yemen Mocca Coffee

AL-Hamdani
For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.



Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
Tel:++967-1-214-463/
Fax=+967-1-201-957
Branch:BoanMarket-BaniMater-Sana'a/
Tel:++967-1-821005
BOX 25373 Sana'a

Retail Coffee : TCS news wire ; the coffee Bean ; TCS newswire ;coffee bean stories ;

"Reishi mushrooms are certainly an herb for the millennium and beyond," commented Hugh Garse, president of Reishi-Mushroom. "Considering that Reishi has a history of use that spans 4,000 years and is more highly revered than ginseng in the Orient, one could readily compare its market potential to that of ginseng." Questions, comments, suggestions, and requests for further information are welcome. Send email to: datalive@gmail.com

Coffee Retail : TCS newswire ; the coffee bean stories ; facts

* 6.3 million -- metric tons of coffee produced in the world in the 1999-2000 crop year more this year

* 25 million -- number of farmers who grow coffee worldwide, the majority on small-scale farms in many different countries

* 600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very energetic upon eating coffee berries

* 60 -- percentage of Ethiopia's export earnings derived from coffee sales in 1995

* 40 -- percentage of coffee-growing lands in Colombia, Mexico, Central America, and the Caribbean that are "technified" sun coffee plantations, where coffee is densely planted with little shade cover from native trees and doused with chemical fertilizers and pesticides ask us about our organic coffees and teas

* 90 -- percentage drop in species of migratory birds found on technified sun coffee plantations as compared to traditional shade-grown coffee plantations

* $80 million -- U.S. Agency for International Development funding for projects in the 1970s and 1980s that encouraged Latin American farmers to switch to sun technified coffee-growing methods

* 80 -- average milligrams of caffeine per cup of coffee, in a study of Canadian homes, offices, and coffee shops x 2-4 cups a day! more? wow!

* 402 -- number of cups of coffee consumed per capita in Canada in 1997, 77 more than in the U.S. and 152 cups more than in Europe

* 20-300 -- micrograms of caffeine per liter of output from any typical municipal wastewater treatment facility. (Caffeine is often one of the highest volume contaminants in the morning, thanks to all those early morning cups of java.) wonder if they get peed off

-- by starbuker

Retail Coffee : TCS news wire ; the coffee Bean ; TCS newswire ;coffee bean stories ;

Coffee beans were chewed raw for centuries in Ethiopia and Yemen. An excavation in the Ethiopian highlands where coffee grows wild indicates human gatherers have been eating coffee berries over a hundred thousand years. The fleshy pulp surrounding the coffee bean in Ethiopian coffee has higher sugar content. Being sweet, being nutritious the seeds, nuts and berries must have been generally eaten by humans some speculate for over a million years.

Ugandans were noticed chewing dried coffee beans when the first explorers from Europe were searching for the origins of the Nile River. Green coffee beans were ground up and mixed with fat to macerate, then made into small balls, which were eaten by travelers on long journeys. Some say this is the first trail mix whereas the raisins.

Stories in the Southern Arabian Peninsula known as Yemen where Europeans first found the coffee plant cultivated seem to support the coffee bean being traded as early as 800 BC. Facts and many stories support trade between Yemen and Ethiopia during this time. Knowing how eating the coffee berry reacts on people, it would be logical that those early traders would attempt to trade for this item. Additionally, evidence does not support the coffee plant growing wild in Yemen but already under cultivation instead. Although, it is possible that a large bird or storm could have carried and deposited the coffee berry that far away, although not likely.

No specific historic event is remembered causing coffee export to Southern Arabia but Ethiopia did invaded Southern Arabia in 525 AD. Some speculated that coffee could have been introduced to the Arabians at this time. Many historians say coffee may have been introduced into Arabia by slave traders who raided Africa in early1000 BC.
Snippets which strongly supporting theories that coffee spread very early in the civilized world trade are coffee's affect on the Arabian people's culture, agriculture, Trade practices and old Arabic stories.

Retail coffee news : TCS newswire ; coffee stories ;coffee was traditinally...

Coffee, which was traditionally drunk at home in the morning, has now become a firmly established part of daily life, work and leisure. The rapid development of coffee houses, coffee bars and specialty shops has helped cultivate consumers’ taste for gourmet coffee. Yet total Canadian demand has increased only slightly, as one product has been substituted for another. In terms of value, however, the Canadian market’s growth still partially depends on fluctuations in the world price of coffee. But by integrating their operations and adding greater value to products and services, industry players are now better able to manage their profit margins and avoid having to pass on to consumers "too quickly" the sudden fluctuations in the costs of their supplies.

∞ © 2005 Ź∞Ź

Retail Coffee : TCS news wire ; Reishi Ganoderma Ling- zhi

Reishi Ling Zhi Ganoderma Lucidum Gano coffee ©


Pepper

∞

∞ © 2005 Ź∞Ź

Retail Coffee : TCS news wire ; LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Retail Coffee:TCS newswire; Gano coffee Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom

General Information:

Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

The triterpenoids also play an important role in lowering the risk of coronary artery disease.'"

Coffee Retail : TCS newswire ; coffee stories

Kaldi was an Ethiopian goat herder, who grazed his flock on the highland plains of Ethiopia. Kaldi noticed his flock become frisky after eating the leaves and berries of the Shiny green plant with the red fruits. Kaldi noticing no ill effects to his herd, tried some as well, he felt frisky and curiously energetic too. He took the "magical" red berries to a nearby monastery where the holey man believed them to be the work of evil it's self. He demanded they be destroyed in fire and Kaldi threw them into the fire. This released such a sweet thick and inviting aroma the villagers came out to see what the source of this magnificent and alluring aroma was. The beans to Kaldi's delight were quickly rescued from any future flames. The monks experimented eventually learning how to make boiled and filtered hot black gold. The holy men considered coffee a gift from Allah keeping them awake during prayers and prosperity for the cultivators.